Ingredients
- 1.5 kg Chicken wings (drums & flats), patted very dry
- ½ jar Krish's Chilli Umami Sauce (divided) Magic Sauce
- 1 tbsp Oil (vegetable or canola)
- ½ tsp Salt (or more to taste)
- ¼ tsp Black pepper
- 1 tbsp Cornflour (optional, for extra crispiness)
- For garnish Sliced fresh red chillies
- For garnish Finely chopped spring onions
These wings are all about that perfect balance — crispy skin meeting sticky, umami-rich glaze. The secret? My Chilli Umami Sauce does all the heavy lifting. Just toss and serve.
Method
Prep for Crispiness
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper or foil and place a wire rack on top — this is key for crispiness. Toss the dry wings with oil, salt, and pepper. For extra crunch, add the cornflour and toss until just coated.
Bake the Wings
Arrange the wings in a single layer on the wire rack, ensuring they're not touching. Bake for 35-40 minutes, flipping halfway through. The wings are done when the skin is golden brown and crispy.
Glaze and Toss
Transfer the hot wings to a large mixing bowl. Pour 3-4 tablespoons of the Chilli Umami Sauce over them. Toss until every piece is completely coated in the thick, glossy, sticky sauce.
Garnish and Serve
Transfer to a serving platter. Scatter sliced red chillies and spring onions over the top. Serve immediately while hot and perfectly sticky!
KRISH'S CHILLI UMAMI SAUCE
The Heart of This Dish
A bold fusion of fermented chilli, soy, and secret umami boosters that creates an irresistible sticky glaze.